Contributed By: Lizzie
Better Homes and Gardens
Kosher cuisine requires separation of "meat" meals and "dairy" meals. This potato casserole shows there are many tantalizing recipe possibilities, even when ingredients are restricted.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 1 hour
Number of Servings: 8
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Entree
Ingredients
6 Medium baking potatoes (about 2 pounds)
1/2 cup Plain, low-fat yogurt
2 tablespoons Margarine or butter
1/4 to 1/2 teaspoon Salt
1/8 teaspoon Ground red pepper
2 beaten Eggs
3/4 cup Herbed feta cheese or plain feta cheese
1/4 cup Water
1 10-ounce Package prewashed spinach
1/4 teaspoon Paprika
Preparation
1. Peel and quarter potatoes. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 mins. or until tender. Drain potatoes. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. Fold in 1/2 cup of the feta cheese.
2. Preheat oven to 425 degrees F. In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or unti spinach is slightly wilted; drain. Press out excess liquid. Coarsley chop spinach.
3. Spread half of the potato mixture into a lightly greased 2-quart rectangular baking dish. Layer spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika.
4. Bake, uncovered, for 15 minutes or until top is lightly browned. Makes 8 side-dish servings.
Cook's Notes
Nutrition Information
Calories: 240
;
Total Fat: 10 g
;
Saturated Fat: 5 g
;
Carbohydrates: 30 g
;
Protein: 9 g
;
Vitamin A: 31%
;
Vitamin C: 32%
;
Calcium: 16%
;
Sodium: 416 mg
;
Iron: 18%
;
Fiber: 2 g